Hot Pot

• Meat

  • 1 Beef or lamb
  • 1 Chicken
  • 1 Fish balls, Assorted

• Seafood

  • 1 Fish fillets

• Produce

  • 3 Bay leaves
  • 1 Choy sum or bok choy
  • 1 Cilantro
  • 10 cloves Garlic
  • 1 Garlic
  • 6 slices Ginger
  • 1 Leaf lettuce, green
  • 1 Napa cabbage
  • 1 Peanuts
  • 12 Red chilies, whole dried
  • 1 Scallions
  • 1 Shiitake mushrooms
  • 1 Straw mushrooms
  • 1 Wood ear mushrooms

• Refrigerated

  • 1 Slices Tofu, firm
  • 1 Tofu sheets

• Canned Goods

  • 12 cups Chicken stock
  • 1 package Hot pot soup base, spicy

• Condiments

  • 1 Chili oil or paste
  • 1 Sacha sauce
  • 1 Sesame paste or peanut butter
  • 1 Soy sauce

• Pasta & Grains

  • 1 Dumplings or wontons, Prepared frozen
  • 1 Noodles, fresh
  • 1 Glass Noodles

• Baking & Spices

  • 1 Cinnamon stick
  • 10 Cloves
  • 1 Sesame seeds
  • 1 tbsp Sichuan peppercorns
  • 5 Star anise

• Oils & Vinegars

  • 1 Chinese black vinegar or rice vinegar
  • 2 tbsp Oil
  • 1 Sesame oil

• Bread & Baked Goods

  • 1 Chinese rice cakes
  • 1 Soy puffs

Found on thewoksoflife.com

Description

Ingredients

• 2 tablespoons oil
• 6 slices ginger
• 3-5 bay leaves
• 10 cloves garlic, peeled
• 1 cinnamon stick
• 5 star anise
• 10 cloves
• 1 tablespoon Sichuan peppercorns
• 12 whole dried red chilies
• 1 package spicy hot pot soup base
• 12-15 cups chicken stock
• Soy sauce
• Sacha sauce
• Chili oil or paste
• Chinese black vinegar or rice vinegar
• Sesame paste or peanut butter
• Sesame oil
• Sesame seeds
• Chopped peanuts
• Chopped cilantro
• Chopped scallions
• Chopped garlic
• Thinly shaved beef or lamb
• Sliced chicken
• Assorted fish balls (you can buy these pre-made at Asian grocery stores)
• Thinly sliced fish fillets (tender white fish like tilapia or sea bass work well for this)
• Tofu sheets
• Slices of firm tofu
• Soy puffs (fried tofu puffs)
• Straw mushrooms
• Shiitake mushrooms
• Wood ear mushrooms
• Fresh noodles
• Glass noodles (mung bean vermicelli)
• Prepared frozen dumplings or wontons
• Chinese rice cakes (like these)
• Choy sum or bok choy
• Green leaf lettuce
• Napa cabbage

Directions

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesnt burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot youll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as youre cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but its not mandatory.